2 tablespoons vegetable oil3 tablespoons Asian sesame oil, divided1 pound carrots, peeled and thinly sliced (about 4 cups)3 tablespoons peeled, slivered fresh ginger, divided2 tablespoons orange marmalade or orange juice concentrateGrated zest of 1 orange2 tablespoons black and/or white sesame seeds, toasted1 or more dried red chilies, to taste (optional)1 teaspoon kosher or other coarse salt
Makes about 4 cups.
In a medium saute pan or wok, heat the vegetable oil and 1 tablespoon sesame oil over medium-high heat until hot but not smoking. Add carrots and half the ginger and saute, stirring frequently, until carrots are crisp-tender, 3 to 4 minutes. Remove to a non-reactive bowl.
Add the remaining 2 tablespoons sesame oil, the remaining ginger, marmalade, orange zest, sesame seeds, chilies and salt and toss well. Cool to room temperature, cover and refrigerate.
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
These pickles will keep for a month refrigerated.
Nutritional information per 1/4-cup serving: 78 calories (70 percent from fat), 6 grams total fat (1 gram saturated), no cholesterol, 5 grams carbohydrates, 1 gram protein, 128 milligrams sodium, 1 gram fiber.